Directions

Do not remove skin from onions; cut each onion lengthwise in half; place in bowl. Separate garlic cloves from whole garlic bulb, keeping skin on garlic cloves and removing only loose papery skin. Place garlic in bowl with onions. Toss onions and garlic with 2 teaspoons salad oil. Sprinkle garlic cloves over chicken; place onions, cut-side down, in roasting pan around chicken.

Bake chicken, onions, and garlic 50 to 55 minutes until chicken is browned and juices run clear when chicken is pierced with tip of knife, brushing chicken occasionally with pan drippings toward end of cooking time.

While chicken is cooking, cut each pear from stem end down into 1/2-inch-thick slices. In 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook pears and sugar until pears are tender and browned, about 10 minutes.